Kolomee

a) Make shallot oil by frying sliced shallots and salt in a few tablespoons oil. Put aside crispy shallots and oil. Keep some oil in the pan.

b) Make a sauce using oyster, dark, light sauces, white pepper, sesame oil and shallot oil. (Sometimes I dilute these sauces with a little water and cook with some sugar - but do this only if you have time). Put aside.

c) Now make a meat sauce in same pan which you used to fry the shallot oil, add minced garlic, minced chicken or pork and fry till dry. Add dark soy, white pepper, oyster sauce. Add a bowl of water and cook till mince is soft and gravy is thick. You can thicken the gravy further with a little cornstarch if necessary.

d) Quick rinse of fish cake and pat dry. Fry in a little oil. Cut into slices. Or just wipe dry and slice (it's already cooked) but I like to fry it briefly.

e) In a pot of briskly boiling water, add noodles, stir briefly, remove and put under running water to remove starch. Let water come back to boil and add noodles & vegs - remove almost immediately. (Omit the rinsing stage if you're rushed for time).

f) Put noodles into a serving bowl/plate. Toss with (b) and (a).

g) Top with (c), (d) and more (a) and vegs.

h) Add egg omelette and spring onions if you wish.

Good luck!